Telur Masak Mata Lembu dengan Kentang

Literally translated, this dish is also called Eggs Sunny Side up with Potatoes and is one of my dear mum's creations.  During my childhood days, I could still remember my late dad requesting for this dish - either for breakfast, lunch or dinner!  The taste is delicious, especially when ghee is used instead of oil and it is best eaten with baguette.  A simple & quick to prepare dish and popular among both adults & kids.

Ingredients (serves 4):
5 or 6 eggs
500 g waxy potatoes, to be peeled and cut into wedges
1 large onion, to be peeled and finely sliced
2 stalks red chillies, to be washed and finely sliced
2 tbsp ghee
salt & pepper to taste

Method:
Heat ghee in a large pan over medium heat.  Add potatoes and stir-fry until almost golden on all sides. Then, add in sliced onions and chillies.  Season with salt and pepper to taste.

Make 5 or 6 "indents" and break the eggs as shown.

Put on lid and cook further until the eggs are done to your preference.

Serve hot with baguette slices!

Bon Appetit!

Telur Masak Kicap (Hard-boiled Eggs in Soy Sauce)

To use up Easter Eggs, I prepared this simple malay dish which also contains fried potato wedges and onion rings.  It is normally served with rice and vegetables on the side or for a change, serve in a bowl with baguette.

Ingredients:
6 hard-boiled eggs, to be scratched lightly with a knife

2 tomatoes, to be halved or a few cherry tomatoes (whole)

4 potatoes, to be cut into wedges and deep fried until golden brown

2 big onions, to be sliced into rings and deep fried until soft (not brown)

½ cup dark salty soy sauce (kicap masin)

1 tbsp vinegar

3 tbsp sugar

freshly ground white pepper

a bit of grated nutmeg (buah pala)

1 stalk green or red chillie, to be halved and deseeded

Dry ingredients:

1 pc cinnamon stick

1 pc clove (bunga cengkih))

2 pcs cardamom (buah pelaga)

2 petals star anise (bunga pe’kak)

Blended ingredients:

1 tbsp (level) coriander seeds (ketumbar biji), to be soaked in water

1 tsp (level) cumin seeds (jintan putih), to be soaked in water

3 cloves garlic, to be sliced

1 small onion, to be sliced

5 stalks dried chillies, to be cut into small pieces and soaked in warm water

1½ cm fresh turmeric (for fragrance)

Method:

Heat some oil in a wok and fry the potato wedges until golden brown.  Remove to a plate.  In the same oil, deep fry the onion rings until soft.  Remove to a plate and keep aside.

Heat 3 tbsp oil in a pot.  Add in the blended ingredients and stir-fry till fragrant.  Then, add in the dry ingredients and mix well.  Add in sugar, vinegar, dark salty soya sauce, pepper, grated nutmeg and water (about 1/4 litre).  Mix well and then season with salt to taste.  If necessary, more sugar can be added to taste.

Add in the fried potato wedges, onion rings, hard-boiled eggs, halved tomatoes and green chilli.  Stir well and serve hot with rice & a vegetable dish.

Bon Appetit!

French Beans in Coconut Gravy (Malay Style)

This simple dish is also known as Kacang Bonces Masak Lemak in the malay language.  It is one of my husband's asian favourites which is easy to prepare.  Normally, I would serve this dish together with fried chicken, fried omelette and rice, not forgetting the sambal belacan.  Following recipes serve 4.

Ingredients:
500 g french beans, to be washed, dried and cut into 5 cm lengths
1 can (425 ml) coconut milk
a little tang hoon, to be soaked in warm water
salt to taste
2 tbsp oil

Blended Ingredients:
2 tbsp dried prawns, to be soaked in warm water
1 big onion, to be sliced
2 cloves of garlic, to be sliced
1 red chilli, to be sliced

Method:
Heat oil in a pot and stir-fry blended ingredients until fragrant.  Add in coconut milk and bring to a boil slowly.  Reduce heat and let it simmer until some oil are seen on the surface.  This will take about 10 minutes.

Add french beans and cook until they are almost tender.  Season with salt to taste.  Then, add in tang hoon and let it simmer gently.

Fried Chicken

Ingredients:
4 chicken legs, to be washed, dried and cut into two at the joints
1 tsp turmeric powder
1 tsp salt or to taste
1 tbsp corriander powder
1 tsp cumin powder
1 tsp aniseed powder

oil for deep frying

Note:  Preferably, I will use fresh turmeric, corriander seeds, cumin seeds & aniseed.  These have to be blended together and is optional.

Method:
Combine all spices and coat the chicken pieces.  Heat oil in a deep fryer and fry them until golden brown.  Remove to a plate which is lines with absorbent paper.

Fried Omelette

Ingredients:
3 eggs
1 big onion, to be sliced finely
1 red chillie (optional), to be sliced finely
salt & pepper to taste
a little oil

Method:
Beat eggs lightly in a bowl and add the rest of the ingredients.  Heat a little oil in a pan and fry omelette.

Bon Appetit!